I’ve always loved hummus, but I never knew it could be as incredible as Michael Solomonov’s Jerusalem Hummus from his cookbook, Zahav!
The recipe requires a bit more effort compared to your usual hummus, but the results are beyond amazing. The secret to achieving the creamiest hummus you’ve ever tasted lies in soaking dried chickpeas with baking soda and water overnight, then boiling them until they fall apart.
Once drained, the chickpeas are blended with an extra generous amount of tahini, along with lemon juice, garlic, salt, and cumin until the mixture becomes silky smooth (adding water if necessary to achieve the desired consistency).
It’s nothing short of perfection!
But why stop there when you can turn up the volume by adding ground beef sautéed with onions, garlic, pine nuts, and Baharat? It transforms the hummus into a fully satisfying meal in itself, one that I’ve already prepared several times.
My only regret is not having fresh pita bread to savor it with.
Book: Zahav
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Tehina
Pricey Ingredients: —
Hard-to-find: —
Recipe here.
